What do you want to be eating more of in 2013? Right now, in the midst of my post-holiday food hangover, my answer is "nothing." My follow-up answer is "anything that's associated with the word cleanse." But I'll get over that.
So I looked in the crystal ball we have lying around at Food & Wine in anticipation of moments like this, and I discovered five foods and one kind of drink that will be on fire in 2013. So get out your soup spoons and Sex on the Beach glasses.
Happy New Year everyone!
It's not like ramen joints haven't been popping up everywhere. But now, experts - who generally obsess over the broth - are throwing non-traditional ingredients into their ramen bowls. At Dassara in Brooklyn, chef Marc Giroux celebrates the borough's Jewish heritage with Deli Ramen, filled with matzo balls and Montreal-style smoked pastrami. In Baltimore, at PABU, Ken Tominaga serves Michael's Chicken Noodle Ramen (it's named for his business partner, Michael Mina).
Last year, I promoted squirrel as the great new sustainable meat (thanks to chef René Redzepi of Noma in Copenhagen for the idea). This year, in lieu of meat from trees, I'll call out rabbit, on menus all over the place. SPQR in San Francisco makes a luscious rabbit roulade (if you'd rather eat rabbit at home, the recipe is in the new SPQR cookbook). Chicago's The Purple Pig turns rabbit into salad with pickled beans and crispy capers; on the small plates menu at Contigo in Austin, rabbit livers are served over Anson Mills grits.
If you could eat only one food in 2013, tacos would be a good bet. For one thing, they're ubiquitous. They're also becoming increasingly creative. At Manhattan's El Toro Blanco, chef Josh Capon adds chipotle queso to his roast-chicken tacos (he goes old school, too, with the seasoned ground beef-filled Escuela Vieja).
New York City's Salvation Taco offers non-traditional braised lamb tacos in naan bread. Comal in Berkeley serves wood-grilled rock-cod tacos with spicy pickled cabbage and avocado aioli; at Copita in Sausalito, the tortillas are house-made for tacos like oyster mushroom with pickled onions and epazote. Copita also boasts that its entire lunch and dinner menus are gluten-free--something else you'll see ever more of in 2013.
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